Easy Blueberry Rice Pudding

Serves 4-6

This blueberry rice pudding recipe adds a touch of almond extract and just the right amount of sugar. Best served warm and topped with a dab of whipped cream. Yummy!


  • 1 cup cooked rice
  • 1 1/2 cup milk
  • 1/4 cup dried blueberries or cherries
  • 3 eggs
  • 3/4 cup sugar
  • 1/4 cup margarine or butter
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

Here's how...

  1. Spray the inside of the 1 1/2 quart casserole with non-stick spray.
  2. Place rack into the Crock Pot Slow cooker.
  3. Place all other ingredients in a bowl, beat, and pour into casserole.
  4. Place casserole on rack and cook on high for 4 to 5 hours.

Try this...

Top with whipped cream and sprinkles before serving.